I have 3 shoulder clods that I need to make for a function tomorrow. We are having roast. I have a large propane smoker I was thinking on using and not adding the smoke.

Thoughts?

What do I season them with?

I am putting pans underneath them to collect the drippings for gravy.

Do I need to sear them?

Misread

Sear - I am the group that prefers searing. Wouldn't say you "need" to do it, but I would if you can

Seasoning - depends on the crowd and sides, you can use a wide range seasoning and it will be good. If you are keeping them separate, use 3 different seasoning blends. I know that is not much help, but I don't have a "go to" roast seasoning, it is whatever I am in the mood to put on it that day.